The influence of consumers' knowledge on their responses to genetically modified foods

Abstract

This study examined the influence of consumers' knowledge on their perceptions and purchase intentions toward genetically modified foods, and the implications of these consumer responses for sustainable development in the food industry. This study distinguished between objective and subjective knowledge and identified how an imbalance between the two knowledge types influenced consumers' attitudes and purchase intentions toward genetically modified foods. Results of a multinomial regression analysis showed that consumers with higher levels of education, income, and food involvement and more exposure to negative information about genetically modified foods tended to overestimate their actual knowledge level. The overestimation group showed a higher risk perception, lower benefit perception, and lower intention to purchase genetically modified foods than other participants. Consumers with less education and higher income were more likely to underestimate their knowledge.

Keywords: Genetically modified foods; consumer knowledge; perceived benefit; perceived risk.